Name: Sausage-Filled Crêpes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 3 large eggs; 1 cup milk; 1 tablespoon vegetable oil; 1 cup all-purpose flour; 1/2 teaspoon salt; 1 lb pork sausage; 1 small onion, diced; 2 cups shredded cheddar cheese, divided; 1 (3 ounce) package cream cheese; 1/2 teaspoon dried marjoram; 1/2 cup sour cream; 1/4 cup butter or 1/4 cup margarine, softened; 1/4 cup chopped fresh parsley; sliced tomatoes

Recipe by LMillerRN

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From Southern Living.

Ready In:: 1hr
Serves:
Units:

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ingredients

Crepes
3 large eggs
1 cup milk
1 tablespoon vegetable oil
1 cup all-purpose flour
¹⁄₂ teaspoon salt
Filling
1 lb pork sausage
1 small onion, diced
2 cups shredded cheddar cheese, divided
1 (3 ounce) package cream cheese
¹⁄₂ teaspoon dried marjoram
¹⁄₂ cup sour cream
¹⁄₄ cup butter or 1/4 cup margarine, softened
¹⁄₄ cup chopped fresh parsley
sliced tomatoes

directions

Cook sausage and onion in a large skillet over medium heat, stirring until sausage crumbles and is no longer pink; drain well. Return sausage to skillet; add 1 cup Cheddar cheese, cream cheese, and marjoram, stirring until cheeses melt.
Spoon 3 tablespoons filling down center of each Crêpe.
Roll up, and place, seam side down, in a lightly greased 13- x 9-inch baking dish.
Bake, covered, at 350° for 15 minutes. Stir together sour cream and butter; spoon over crêpes. Bake 5 more minutes. Sprinkle with remaining 1 cup Cheddar cheese and parsley. Serve with sliced tomato.
Note: Crêpes may be assembled and frozen. To reheat, let stand for 30 minutes at room temperature. Bake, covered, at 350º for 40 minutes. Proceed as directed.

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